Preserved lemon sauce

Yotam Ottolenghi and Noor Murad’s preserved lemon, chilli and herb oil from OTK: Shelf Love is inspired by the flavours of the Mediterranean. Use it to marinade butter beans or other pulses (like chickpeas), drizzle it over just-cooked veggies such as broccoli or cauliflower, or simply spoon it over hummus or labneh and serve it with loads of fluffy flatbread. Vegan | Vegetarian | Preserved Lemon | Mediterranean | Recipe | Ottolenghi Test Kitchen | Infused olive oil

Almonds and extra-virgin olive oil balance the briny pungency of preserved lemons, a staple of Middle Eastern cuisine. Use the sauce to punch up everything from grilled or roasted meats to fish and vegetables. For a brightly flavored sauce to spoon over grilled meats, roasted vegetables, and seared fish, we began by toasting sliced almonds in extra-virgin olive oil. We then stirred in pungent, briny preserved lemon. After balancing the flavors with lemon juice and sugar, we let the flavors…

Preserved Lemon Vinaigrette

Every couple of years, usually when I find myself with an abundance of meyer lemons, I decide to make preserved lemons, a staple in Moroccan cooking and other Middle Eastern cuisines. I cut my lemo…

This Preserved Lemon Vinaigrette is extra delicious, bright yellow, and easier to make than you might think! Preserved lemons are savory, salty, zesty, and a little sweet. They give this dressing an amazing bright flavor that's perfect for salads, roasted veggies, and more. It's different, simple, and everyone's favorite!

We're walking you through how to make preserved lemons, plus 16 sweet and savory ways to use them. Here are our favorite preserved lemon recipes.

Add a burst of tangy flavor to your dishes with preserved lemons! This guide shows how to incorporate preserved lemons into a variety of recipes, from hearty Moroccan tagines to zesty salad dressings. Whether you’re creating DIY preserved lemon pasta or using them as a flavor enhancer for sauces and marinades, these little citrus gems are a kitchen game changer.

A quick and salty solution for preserved lemons. Traditional preserved lemons, a staple of Moroccan cuisine, are a great example of the transformative powers of salt and time. Whole lemons are slit open with a knife, packed with salt, and then stored for weeks to ferment (this is another example of lacto-fermentation, the process responsible for our Fermented Beets and Beet Kvass). They’re a great pantry item to have in the fridge, ready to be used in stews, vinaigrettes, and sauces. But…

Moroccan preserved lemons are so easy to make! This is the best way to preserve lemons, and the whole lemon is used. You only need two ingredients, lemons and sea salt. This recipe takes about 10 minutes to prep and four weeks of fermentation time.

This simple recipe pairs salty preserved lemon with sweet-bright cherry tomatoes to form a sauce you'll spoon up until the last drop.